1. Braised loach
material
Ingredients Loach 400 g, lard 3 tablespoons, ham 10 g
Seasoning 1 tablespoon rice wine, 2 tablespoons soy sauce, 1 green onion, 10 grams of shredded ginger, 4 dried peppers, 1 teaspoon sugar, 5 cloves of garlic, salt to taste, 1 teaspoon of fresh chili powder.
Special loach tender, spicy and delicious
method
1: Cut open the loach abdomen, wash and drain the water, add rice wine, soy sauce, green onion and ginger strips and marinate for 15 minutes.
2: When the pot is 50% hot with lard and oil, add dried pepper, stir-fry, add loach, stir-fry, add salt, sugar, fresh chili powder, garlic cloves when it is ripe, continue to stir-fry until cooked, plate, sprinkle with parsley.
correlation
Burnt loach Braised loach
2. Yellow eel rice with ginger juice
Ingredients: 150 g japonica rice
Excipients: eel 150 g
Seasoning: 2 g of soy sauce, 15 g of vegetable oil, 20 g of ginger juice, 5 g of spring onion
1, eel boneless, offal, cut into strips, put into a bowl with ginger juice, soy sauce, vegetable oil and mix well;
2: Place japonica rice in a basin and steam for about 40 minutes.
3: Open the basket, pour the yellow eel on the rice noodles, continue to steam for 20 minutes,
4: Finally, add chopped shallots and mix well.
Yellow eel rice Ginger eel rice Ginger juice Ginger juice
3. Lotus turtle
1 turtle 1 lotus leaf, garlic seeds, lotus seeds, red dates, compound sauce to taste
The turtles are slaughtered quickly, and the chopped turtle sauce is flavored with a compound sauce
Put the cut lotus leaves on the bowl, put the garlic seeds and lotus seeds and red dates, and then stack the turtles with the sauce and set the shape
Wrap it in lotus leaves and steam for 20 minutes
Note: Turtles should not be watered
Compound sauce recipe: 4 bottles of char siu sauce, 4 bottles of hoisin sauce, 2 bottles of rib sauce, 6 bottles of Fuji bean paste, 4 bottles of Shanghai watercress sauce, 2 bottles of Fortuna oyster sauce, chicken essence MSG, cooking wine corn starch, dark soy sauce, salad oil each appropriate amount
Lotus turtle Lotus incense
4. Grilled sea cucumber with green onion
1 packet of frozen sea cucumber, appropriate amount of green onion, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of oyster sauce, appropriate amount of rock sugar, appropriate amount of soup, appropriate amount of corn starch
1. Wash the sea cucumber after thawing, then cut into strips and blanch the water.
2. Put a small amount of oil in the pot, heat it up and add the shallots, stir-fry and put the shallots for later.
3. Add sea cucumber to the original pot, then add salt, chicken essence, cooking wine, oyster sauce, soy sauce, rock sugar, soup, then cover the pot and simmer until the juice is harvested.
4. Add the shallots that were previously sautéed, stir-fry and bury in the thin mustard.
Grilled sea cucumber shallots
5. Sauce burst cuttlefish
Fresh cuttlefish 300 g.
Seasoning: 750 grams of oil (about 50 grams), 2 tbsp soybean paste, 1 tbsp rice wine, 1/2 tbsp sesame oil, 1/4 tsp each of salt MSG, a little green onion, garlic slices, ginger minced, starch to taste.
1, cuttlefish wash and tidy up, slash the "cross" flower knife, and then change to 5 cm long, 3 cm wide strip, down into boiling water blanched curls, immediately fished out, drain the water, and then into 80% hot oil to fry, pour into the colander.
2, the original pot left a little bottom oil, with green onion, ginger, garlic pot, cooking wine, add soybean paste, salt, MSG stir-fry incense, add soup to boil, water starch to hook, down into the cuttlefish roll, stir evenly, drizzle sesame oil, out of the pot and plate.
Tips
**Replace cuttlefish with sea hares, called sauce burst sea hares.
**Replace the soybean paste with green onion segments, which is called shallots bursting ink color.
Sauce burst cuttlefish Sauce burst
6. Sauce fragrant squid whiskers
Squid whiskers, sweet noodle sauce, cooking wine, minced green onion and ginger, cumin, monosodium glutamate, chicken essence, a little salt sugar, cooking oil
1: Blanch the squid whiskers in hot water, drain and add shallots and ginger, cooking wine, oyster sauce, monosodium glutamate, sugar (flavor, optional), sweet noodle sauce (necessities) and cumin for 2 hours.
2: Heat the pan, add the marinated squid whiskers (be careful not to make soup), sauté a few times.
3, then add oil, cooking wine, add more sweet noodle sauce, keep turning.
4, wait until the sauce is fragrant, the juice is dry, you can get out of the pot, remember to sprinkle some cumin.
When the pot is down, do not pour the ingredients in the marinade into the pot together, and dry and sauté first.
Sauce fragrant squid whiskers Squid whiskers Sauce fragrant